Show #107

A light, flavorful compliment to any fresh salad.

Ingredients:

2 lemons

1/2 navel orange or 1 small orange

1 finely chopped shallot

1-1/2 cups evcp olive oil

1 teaspoon french sea salt

1/2 teaspoon freshly ground pepper

Method:

Juice the lemons & orange with a juice extractor. Put the juices & shallots in a bowl and whisk in the olive oil in a slow stream to form an emulsion. Season with the salt and pepper. Taste and adjust the seasoning. Whisk again, cover, and refrigerate for up to 3 days. You should have about 2 cups